Low Fat Vegetable Stuffed Jumbo Shells
Indulge in a wholesome and satisfying Italian-inspired dish with these Low Fat Vegetable Stuffed Jumbo Shells. Perfect for a family dinner or a cozy meatless meal, this recipe features tender jumbo pasta shells filled with a creamy mixture of low-fat ricotta, mozzarella, and Parmesan cheeses, paired with nutrient-packed spinach, zucchini, and carrots. A hint of garlic and Italian seasoning brings the flavors to life, while a blanket of marinara sauce and melted cheese ensures every bite is comforting and delicious. This health-conscious version of a classic comfort food is easy to prepare in just under an hour and serves six, making it a delightful vegetarian centerpiece the whole family will adore. Garnish with fresh basil for an extra touch of flavor and elegance.
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 1.5 cups Low-fat ricotta cheese
- 1 cup Low-fat mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 2 cups Spinach
- 1 medium Zucchini
- 1 medium Carrot
- 2 cloves Garlic
- 1 large Egg
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Fresh basil (optional)
Instructions
Preheat the oven to 375°F (190°C).
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Grate the zucchini and carrot. Add them to the skillet along with the spinach. Cook for 4-5 minutes until the vegetables are softened. Remove from heat and let cool slightly.
In a large mixing bowl, combine the low-fat ricotta cheese, half of the mozzarella cheese, the grated Parmesan cheese, and the egg. Mix until well incorporated.
Stir in the cooked vegetable mixture, salt, black pepper, and dried Italian seasoning into the cheese mixture. Mix until fully combined.
Spread 1 cup of marinara sauce evenly onto the bottom of a 9x13-inch baking dish.
Stuff each cooked pasta shell with the vegetable and cheese mixture and arrange them in the baking dish, open side up.
Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered.
Sprinkle the remaining mozzarella cheese evenly on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5322 mg | 231% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 31.9 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1083 mg | 83% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1039 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
